SEASONS CHANGE
Bad news came for fans of Mexico in Season. The owners posted on the restaurant's Facebook page on Thursday, Feb. 5 that that Saturday would be the last day guests could come and enjoy their fresh Mexican food offerings.
Despite owner Priscilla Teran's attempts to stay open with a Kickstarter fundraiser, with less than 10 days to go, the restaurant still had over $20,000 to raise in the campaign. Although those funds, if raised, would have gone to a food truck, Teran says that's no longer an option at this time without the money.
"We haven't raised enough funds for a food truck," Teran says. "We will be doing catering while we find a partner or get a food truck."
Teran says those interested in having Mexico in Season cater for them should stay tuned to their website and Facebook page for a forthcoming catering menu.
I'LL HAVE ANOTHER
We're still in the midst of the fifth annual Arizona Beer Week. While it is admittedly winding down, you won't want to miss the first ever Tucson Craft Beer Crawl, which will take crawlers around to seven different venues to try a host of different brews from over a dozen breweries. It all kicks off on Saturday, Feb. 21 at 12 p.m. with the map and tasting glass available when you check in at Connect Coworking, located at 33 S. Fifth Ave. For more information about tickets ($38 in advance) and a list of the new and rare beers featured at the event, visit The Range at www.tucsonweekly.com/TheRange/archives/chow/.
TIKI TRADITION
There is some snobbery that comes with the surge of craft cocktailing. Boo on that. I'd like to say right now that Kon Tiki, which has been in operation since tiki cocktails had their first wave of popularity, is not a craft cocktail bar. Who cares?
Kon Tiki, located at 4625 E. Broadway Blvd., is a tradition. It's of a dying breed and Tucsonans are lucky to have it stay open in all of its kitschy faux Polynesian glory. Now in its 52nd year of operation, you should celebrate its persistent existence by stopping in with a friend and grabbing a scorpion bowl.
The giant glass chalice is filled with $16 worth of boozes and such—the special blend of which is known only by Kon Tiki bartenders, according to the menu. Very Don the Beachcomber of them. It does say it includes "rums, gin, brandy and liqueurs, plus tropical fruit juices," and, from the strong alcohol taste on the first few sips, I'd guess one of the rums in question is 151.
You can get your scorpion bowl in regular, strawberry or blue—yes, blue. The latter not being so much a specific flavor as a key to one of its secret ingredients—blue curaçao (a.k.a. curaçao that's been dyed blue).
